High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties-Reference-Cited by-同舟云学术

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

Published:2019-02 Issue: Volume:87 Page:307-320
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gharibzahedi Seyed Mohammad Taghi,Hernández-Ortega César,Welti-Chanes Jorge,Putnik Predrag^ORCID,Barba Francisco J.,Mallikarjunan Kumar,Escobedo-Avellaneda Zamantha,Roohinejad Shahin^ORCID

Funder

Croatian Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference119 articles.

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